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Glazed Baked Doughnuts

These glazed baked doughnuts are so easy and fun to make and decorate at home, plus you can have fresh doughnuts whenever you want! This recipe is also dairy-free and uses ingredients you probably already have in the pantry.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings 9 doughnuts
Author Sally

Ingredients

For the doughnuts:

  • 1 ¼ cups plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 egg room temperature
  • ½ cup white sugar
  • ½ teaspoon vanilla
  • 1 tablespoon canola oil
  • ½ cup dairy-free milk

For the glaze:

  • 2 tablespoons dairy-free butter melted
  • 1 cup icing sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons dairy-free milk
  • food colouring optional
  • sprinkles for decorating optional

Instructions

  • Preheat oven to 180°C and lightly spray a doughnut pan with cooking oil.
  • In a medium size bowl sift flour, baking powder, nutmeg and salt and mix gently with a spatula to combine.
  • In a large bowl, whisk together egg, sugar and vanilla. Add in oil and whisk until combined. Add in dry ingredients and whisk, slowly add in the dairy-free milk until batter is smooth.
  • Pour batter into a large piping bag or ziplock bag and cut off the tip. Pipe batter into the doughnut pan ensuring each hole is only half full.
  • Place in the oven and bake for 8 minutes or until the tops spring back when lightly touched. Let cool in the pan for 2 minutes and turn out onto a wire rack to cool completely.
  • To make the glaze, add the melted dairy-free butter and icing sugar to a bowl and whisk together. Add in vanilla and 1 tablespoon of the milk and continue whisking. Add more milk until the glaze coats the back of a spoon. Add a few drops of food colouring and mix through.
  • Dunk the top of each doughnut into the glaze and then place on a wire rack with a piece of baking paper under it to collect any excess glaze that drips off. Decorate each doughnut with sprinkles and set aside until the glaze has set. Store the doughnuts in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.

Notes

I have a 6 hole doughnut pan, so I repeat steps 4 and 5 with the remaining batter to make 9 doughnuts in total.
Dairy-Free Milk: For this recipe I used oat milk, but almond or soy would work perfectly as well.
I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free butter will work.
Not from Australia? Check out my US Conversion Guide